Shawarma cuisine of which country. Shawarma, shawarma and doner. The whole truth about the main dish of Russia. The name of the shawarma in various regions

Shaurma, shawarma, shavarma, shuarma (names common respectively in Moscow, St. Petersburg, Tver and Israel/USA Arabic شاورما‎‎, Hebrew שווארמה‎, from Turkish çevirme), in some countries called doner kebab (tour . döner kebab) - a Middle Eastern dish (probably of Turkish origin) from pita or pita bread stuffed with chopped fried meat(pork, lamb, beef, turkey or chicken) with spices, sauces and fresh vegetable salad.

Shawarma - this was originally the name of a Turkmen dish invented by steppe shepherds - boiled goitered or saiga meat is finely chopped and placed in the washed stomach of the same goitered or saiga, and its fat is drained there. Then the stomach is sutured. Such good can be stored for up to several months without spoiling.

An interesting fact: in Moscow the word shawarma is used, in St. Petersburg - shawarma (see Differences in speech between Muscovites and Petersburgers). In Tver, located between St. Petersburg and Moscow, the word shavarma is used.

In Armenia, shavurma or Karsi-Khorovats (Karski barbecue).

In Israel, the name shavarma is used for the same dish, but due to the lack of vowels in the usual Hebrew spelling (שווארמה), the reading “shvarma” is widespread; Arabs living in Israel pronounce it as shuarmá (without a pronounced accent).

In the Czech Republic, the name gyros is used for this dish, probably of Greek origin.

Also there are the Algerian version of dener, the Lebanese version of the name - kubba, the Greek - gyros.

Names of shawarma in different states

in Azerbaijan shawarma- This pita with the addition of sweet and sour sauce white color. It is traditionally called " don'r".

Algeria refers to it as shawarma dene?r.

In Armenia it is “????????????? ??????? AVTOMEK’YeNANER khorovatsy ", shawarma.

Karski shish kebab is a huge piece of meat fried on a spit. As it is cooked, pieces are cut off from it and placed in pita bread, fresh to taste.

In Belgium shawarma - « pita durum", which means "folded" in translation.

In Bulgaria - they called it "duner".

In the UK, shawarma got the name "kebab", which in Turkish is " Doner kebab».

How to cook shawarma at home

The most common fast food dish is shawarma. If we ask ourselves how many calories are in this dish, then, first of all, we note what kind of meat it is made from.

If lean meat is chosen for the dish, then its calorie content will be up to approximately 300 calories per 100 grams of product. I would like to emphasize that such an indicator will refer to the portion that you cook for yourself at home. Moreover, it will not be difficult to calculate the Kcal of the combined products that you yourself put in shawarma, knowing separately their nutritional value. For those who are on a diet, we advise you to cook shawarma with salad or boiled fish and vegetables.

Some subtleties of cooking shawarma

It is necessary to carefully consider the purchase of pita or pita bread, in which you will wrap the shawarma. There should be no doubt about their freshness. Dry pita bread breaks and cracks when wrapped, from which appearance The food leaves much to be desired.

To make the meat juicy, it is recommended to marinate it. The marinade can be prepared according to your own taste and desire. It may include: lemon, kefir, and other ingredients. In any case, the meat after marinating will be more tender and juicier. Undoubtedly, it is necessary to properly grill it.

Before cooking, we advise you to dry it on a towel so that unnecessary moisture leaves and a crust forms when it is fried. When the meat is cooked and all the ingredients fit and roll into pita bread, shawarma can be fried on a dry grill on both sides.

How to make shawarma sauce

The most palatable sauces for shawarma are "sour cream" and "tomato". It's not hard to cook them. IN sour cream sauce add in addition to sour cream: garlic, leek, pickled cucumbers. And in tomato tomatoes, olive oil, lime juice, adjika and coriander.

We put the necessary ingredients in a blender, grind to a paste-like state and add as much as we want to the dish. Both sauces can be mixed if desired. It will turn out delicious too.

How beautiful to roll pita bread

Undoubtedly, we want our dish to look presentable. Juice flowing from shawarma and meat falling out is not what we need. Beauty, of course, is also necessary. To do this, you need to learn how to wrap shawarma correctly. First you need to spread the pita bread on a flat surface and sprinkle a little water. Then step back a little from its tips and generously spread with the chosen sauce, put the stuffing from vegetables and meat, and pour seasoning again.

Then cover with the rest of the pita bread from the sides and roll into a tube.

Shawarma, its harm

Often, running down the street at lunchtime, we really want to whip up something to eat! On the way, we come across stalls with tempting pastries, hot dogs, shawarma, which are quite difficult to refuse. By purchasing such products on the street, we run the risk of catching E. coli or getting sick with serious diseases.

Poorly fried, stale meat, mayonnaise added instead of sauce, and ketchup can poison our body. Shawarma, cooked on the street, has much more calories than made at home, due to synthetic additives that are harmful to humans. From such a dish may arise intestinal colic, indigestion, intestinal dysbacteriosis, pain in the liver, nausea and others side effects. And its constant use can lead to obesity.

Shawarma, its useful qualities

If shawarma prepared from high-quality, fresh products, then it is certainly useful, like any other product. If it is used infrequently, in moderation, then it can be given even to children who are over 10 years old. Nutritionists can advise this dish in order to build up muscle mass with insufficient use of animal proteins; to saturate the body with macro- and microelements. Infrequent use of it in the diet will not affect overweight and cholesterol in the blood.

Useful properties have individual ingredients of the recipe. So, curcuma has a beneficial effect on the digestive tract. Garlic lowers blood pressure and prevents blood clots from forming. Everyone knows about the benefits of cabbage. It is a source of minerals such as: K, Ca, P, S; trace elements - Al, Zn, Fe, Mg.

The largest shawarma, weighing 98 kilograms, was cooked in Ankara. The holiday was organized by the Aba Piknik restaurant chain. At an organized shopping festival, ten chefs worked on the doner kebab. It took meat from 7 cows to prepare such a huge shawarma. This dish is included in the Guinness Book of Records.

Shaurma - this was originally the name of a Turkmen dish invented by steppe shepherds - boiled gazelle or saiga meat is finely chopped and placed in the washed stomach of the same gazelle or saiga, and its fat is drained there. Then the stomach is sutured. Such good can be stored for up to several months without spoiling.

Part of the process of making shawarma

Meat for shawarma is fried using a special technology in grills designed for this purpose. The tenderloin is strung on a vertically located skewer, which rotates around its own axis and relative to the heating elements. Flameless gas burners are also located vertically along the skewer. As the meat browns, it is cut with a long knife into thin pieces that fall into the pan and are used to stuff the pita.

Titles in different regions

An interesting fact: in Moscow the word shaurma is used, in St. Petersburg - shawarma (see Differences in speech between Muscovites and Petersburgers).

In the Urals (Perm, Yekaterinburg), both names are accepted - shawarma for a dish where the filling is wrapped in a thin sheet of unleavened "Armenian" pita bread, and shawarma - when a half of a pita (similar to a hamburger bun) is taken and filled with filling.

Partially in the Pavlovo-Posadsky district and a number of districts of Moscow, in addition to traditional names, the name kurma is adopted.

In Azerbaijan, shawarma is a dish with white sweet and sour sauce and lavash, while traditional shawarma is called doner kebab.

In Armenia, shavurma or Karsi-Khorovats (barbecue in Kars), in Tver - shavarma, in Kharkov - "shaorma".

This is probably due to the fact that in these cities the dish was originally prepared by foreign Arabs or Caucasians speaking different languages ​​and dialects.

In Israel, the name shavarma is used for the same dish, but due to the lack of vowels in the usual Hebrew spelling (שווארמה), the reading “shuarma” is widespread; Arabs living in Israel pronounce it as shuarmá (without a pronounced accent).

In Kazakhstan, instead of the word shawarma, the name doner-kebab (tur. döner-kebab) is often used, and instead of pita, lavash is used, in which the filling is wrapped.

Also there are the Algerian version of Dener, the Lebanese version of the name - kubba, the Greek - gyros. [source?]

In the common people, shawarma sellers are jokingly called shaurmen or shawarmacho.

Shawarma is eaten everywhere, but different peoples she owns. Let's talk about the difference between gyros and fajitas and quessadillas and burritos. Döner kebab The most popular fast food in party Berlin. Made from any meat except pork. Add fresh and pickled cucumbers, tomatoes, herbs and onions. Sometimes you can choose a sauce - yogurt, tomato, etc. Lavash with shish kebab In Armenia …

Shawarma is eaten everywhere, but different nations have their own. Let's talk about the difference between gyros and fajitas and quessadillas and burritos.

1. 1. doner kebab

The most popular fast food in party Berlin. Made from any meat except pork. Add fresh and pickled cucumbers, tomatoes, herbs and onions. Sometimes you can choose a sauce - yogurt, tomato, etc.

1. 1. Lavash with barbecue

In Armenia, you will be given Karski shish kebab wrapped in thin pita bread. This is a barbecue marinated in vodka or cognac, which is fried, alternating with lard.

1. 1. Durum

The same doner kebab only in thin pita bread. They say that this is a doner for girls, because it is more convenient to eat and does not splash juice at you from all sides.

1. 1. Gyros

Greek shawarma with French fries, garlic, oregano and Greek yogurt tzatziki sauce.

1. 1. Brtuch

A type of Armenian shawarma, it is also called burum, brduch, brduj and brtunch. You can shove whatever you want into it - eggs, meat, sausage, etc., the main thing is that there be greens and salty cheese.

1. 1. Burrito

Made from a wheat tortilla, inside which is minced meat, beans, cheese, tomatoes, rice, avocado, sour cream or chili-based salsa. A deep-fried burrito is called a chimichanga.

1. 1. Enchilada

If you take a burrito with not wheat, but with corn tortilla, and fry it in a pan or bake it, you get an enchilada. Be sure to add chili.

1. 1. Taco

Burrito from Mexico. Anything is put into a corn or wheat (less often, mainly in the north of the country) tortilla: meat, chicken, beans, seafood, fish, vegetables, chorizo ​​sausage and cactus. Served with herbs, guacamole and salsa. They eat tacos with their hands, having previously folded the tortilla in half.

1. 1. Tantuni

A kind of Turkish doner, but it seems to be tastier than the classic one. The difference is that chopped boiled veal is added inside, and the bread or flat cake is soaked in meat juice.

1. 1. Quesadilla

Based on the words "queso" (mex. - cheese) and "tortilla". A tortilla folded in half is filled with cheese and then fried until the cheese is completely melted. Chorizo ​​sausages, mushrooms, meat, potatoes and vegetables are sometimes added there.

1. 1. Fajitas

Also from Mexico. Faja is "strip" and you guessed it, the tortilla here is filled with sliced ​​long strips and grilled meat and vegetables. Invented a dish on the border with Texas. But if there was a wall on the border, we would not have fajitas.

1. 1. Pancake with meat

Well, here you know everything.

1. 1. kati roll

Indian fast food. The paratha is filled with a filling, mostly in vegan India, without meat.

Shawarma is to the taste of all lovers of hearty Middle Eastern fast food. In order not to talk about the dangers of this product, which can currently be bought everywhere at train stations, markets, and recreation areas, the taste of crispy pita bread with juicy meat and vegetable filling leaves no one indifferent. What is the origin of shawarma, who invented it and where is its homeland?

Few people know that the history of this delicacy originates from ancient sources. Initially, a Turkmen dish was prepared in a similar way, which was invented by steppe shepherds. Only the saiga carcass was used as a meat filling.

Chopped meat was placed in the washed stomach of the same animal, everything was poured on top of its fat. Then the stomach was sutured. Such a dish could not spoil for several months. But it is not known whether it and its contents were subjected to heat treatment.

Many are interested in the question of how shawarma differs from shawarma. Basically, it's the same thing. Just from the Arabic translation, this word can be read in different ways (also shaorma or shawarma). You can often hear the Turkish sound of this dish - dener kebab. Therefore, some believe that it refers specifically to Turkish cuisine.

In Turkey, fried meat with the addition of vegetables and spices was stuffed into a thin Arabic flatbread - Pita. This product migrated to the CIS countries through Armenia, as a result, the kebab turned into a shawarma, and Armenian lavash was used instead of pita. But even now it is very popular in European countries, being a traditional Turkish dish.

Today, the pace of our lives is gaining momentum, and few people can afford the luxury of a full meal on a strict schedule. Many of us know what snacking on the go is, which is a necessary measure. In this case, it is important to choose not only delicious, but also healthy foods that will give strength and provide energy. If earlier it was mainly pies with cabbage and potatoes, today they are being replaced by Turkish snacks. This is shawarma and shawarma. What is the difference between these two dishes, we want to find out today.

Confluence of cultures

Crispy flatbreads with amazing vegetables and juicy meat have long been loved by our compatriots. This is not surprising, since there has never been anything like it on the market before. At first, shawarma began to conquer the capital's markets, but soon spread throughout the former Soviet Union. Moreover, this process proceeded in a rather curious way. On the same street, small cafes or eateries could open, offering to try a novelty, a juicy filling wrapped in a delicious flatbread. However, the names of this dish could differ, the most common were such as shawarma and shawarma. What is the difference between them and is there any at all, we will talk with you now.

Hundreds of names - one essence

Eastern countries are similar to each other, culinary traditions are close, so there are many varieties of dishes that practically do not differ from each other in their composition and cooking method. However, they have been called for a long time in their own way. Shawarma and shawarma - what is the difference, even the Turk himself will answer with great difficulty. And besides this, some establishments may offer to try shawarma and shuarma, kurma or shaferma, donar or doner. These are all variations of the Middle Eastern pita or pita dish. The stuffing is fried, minced meat, to which sauces, spices and fresh vegetables are added.

However, so far we have only talked about the differences in the origin of shawarma and shawarma dishes. What is the difference between them, we have yet to find out. However, it is also a curious fact that in different regions In Russia, this delicious cake with filling is called in its own way. Differences in dialects in our vast country are doing their job. In Moscow, shawarma is most often used, in St. Petersburg shawarma. And in Tver they often say shavarma. At the same time, the taste qualities can be exactly the same, but they are perceived in completely different ways.

Penetration of culinary traditions

In our country, the traditional oriental dish has gained great popularity. No matter how nutritionists talk about the benefits of healthy food, few people can walk past a diner that smells temptingly of fried meat. Competition or simply a difference in tastes has led manufacturers to prepare several varieties of this dish. At the same time, the difference between shawarma and shawarma lies in the shell. Everyone has different tastes, so it's hard to say which one is more attractive to the consumer. Most often it is a thin cake, or pita bread, and with a filling it is called shawarma. However, in Asia, pita is often used, that is, hollow bread, which is stuffed with familiar ingredients. In this case, a shawarma is obtained. However, in other regions, it has received almost no distribution. Therefore, if you are wondering what is the difference between shawarma and shawarma, then you can mention the thickness and taste of the cake itself. By the way, made at home, it will definitely be unique, which means that each housewife will have her own final dish.

Marketing ploy

In every major city, competition between fast food companies is very high. Therefore, you have to constantly come up with bright names and promotions in order to attract the end consumer. And one of the easiest moves is to come up with a new name for an old dish, with a slight change in its ingredients.

So, when the first fashion for shawarma died down and the number of consumers decreased, we had to urgently look for an alternative to offer the market. Of course, one was immediately found. Countless stalls have popped up on the streets offering doner kebabs or doner kebabs. The essence of this has not changed, but fueled the interest of the buyer.

And there is another interesting move. Some entrepreneurs have come up with an interesting trick to promote their product. In order to make the network of shawarma outlets more visible, they use an inverted McDonald's logo. Say, it is very similar to the inverted letter Sh and means that you can buy shawarma here.

Filling

Let's try to find out from the chefs what they prefer to stuff the cake with and how this changes the taste of the final dish. Based on this, we can also conclude whether there is a difference between shawarma and shawarma. In fact, each city and different chefs have their own views on the final taste of the dish. Sauces, ingredients and meats can all be very different. Therefore, there are more than enough varieties.

Let's look at the composition of the classic shawarma. Chicken, lettuce, onion and sauce - nothing complicated. We pack it in pita bread, and the dish is ready. But not everyone sticks to the traditional recipe. A very popular option with cabbage. In this case, the envelope is wrapped square shape, the sauce is made without spiciness, and shawarma is obtained. Shawarma, on the other hand, should be more elongated, in crispy pita bread, juicy and very tasty. To do this, add tomatoes and cucumbers, sauce and onions. Moreover, the sauce can be both red and white, garlic.

To the taste of the buyer

Each region has its own culinary traditions. Someone adds sautéed vegetables, potatoes, cabbage or Korean carrots to the recipe. Moreover, the ingredients can be added to the taste of the buyer, offering him a choice. Do the same with sauces. White and red, they can be replaced or mixed with each other. But the main thing is to evaluate the sanitary situation at the point of sale where this dish is prepared and sold. If you have the slightest doubt that chefs use quality products or monitor cleanliness, it is better to look for another manufacturer for yourself.

Instead of a conclusion

Today we talked about what shawarma and shawarma are. What is the difference (photos of finished dishes can be seen in our article), now it has become clear. This may be the thickness of the cake itself, the ingredients used for the filling, or simply the manufacturer's preference. There are no strict limits here.

Many tasty and hearty dishes came to European cuisine from the East. Such “travelers” include the beloved and already familiar shawarma. Now home delivery offers the opportunity to order this delicacy prepared according to a wide variety of recipes. It is hard to imagine that even 20 years ago, in most of the territory of Russia, they did not even know about the existence of this dish. The simplest recipe remained a mystery, and the title said nothing about its contents. Where did shawarma come from in Russian open spaces?

Culinary History Page

The recipe for a hearty oriental dish was invented relatively recently, in 1972. Its creator is considered to be a Turk living in Germany, Kadyr Nurman. He reworked the traditional recipe national dish- kebab. WITH light hand a chef who built his business on the production of shawarma, the recipe was sold all over the world.

The peculiarities of the preparation of the dish were in a specially prepared pita bread or flatbread and in the correct roasting of the meat. Chopped vegetables and fragrant spicy sauce were used for filling. The meat was used in a variety of ways, but most often beef, chicken or turkey fillet fell into the lavash. Food delivery in Tver currently offers many shawarma recipes. You can order it quickly and for every taste.

The appearance of shawarma in Russia

In the expanses of Russia, the dish began its triumphal procession in the early 90s. It was then that people began to spend less time on home cooking food and began to snack on the run in their free time. Shawarma or kebab can be attributed to dishes fast food. The success of a good taste delicacy directly depends on the quality of the products, the equipment used and the skill of the cook. Currently, the latest developments of grills are used, which make it possible to achieve exceptional quality of roasting meat, and the presence of oriental spices brings its own unique zest. To experience the true pleasure of eating food, one must order food in Tver where shawarma is prepared according to traditional recipes and in compliance with all requirements.

In Russia, this dish can be tasted not only in street stalls, but also in cafes. Each establishment has its own special kebab recipe. Unlike the eastern version, in the European one it is allowed to use not only lamb, beef or poultry meat, but also pork. The variety of vegetables is also amazing. The original version used finely chopped cabbage, but you can also find cucumbers, tomatoes, carrots and lettuce. Everything is wrapped in the same thin pita bread or placed in pita.

Turkish Kebab Recipes

A great variety of shawarma recipes makes it possible to choose your most delicious. The dish can be cooked at home, in the presence of an oven-grill

Men's shawarma

Ingredients:

• Half a kilogram of any meat fillet;
• Sheets of thin pita bread;
• Cabbage and tomatoes, two hundred grams;
• Three sweet peppers;
• hard cheese;
• Greens, maonnaise and spices to taste.

The meat must be salted, sprinkled with spices and seasoned with mayonnaise. Then it is put on a skewer and sent to the grill for 30 minutes. While the meat is cooking, you need to finely chop the vegetables, herbs and grate the cheese. The meat cooked in the oven is cut from the skewer into thin strips along the edges, the remaining pieces are again sent to the fire. Lavash is divided into 2 parts. All the filling is laid out on it in layers and seasoned with mayonnaise, and then wrapped in an envelope. The resulting bundles should be put on a baking sheet and heated in the oven for 5-7 minutes. A fragrant dish can be served at the table. Only food delivery can bring more pleasure to the meal.

classic shawarma

Ingredients:

• Half a kilogram of roasted poultry meat;
• Pita;
• Two hundred grams of carrots;
• French fries;
• Cabbage;
• One bulb;
• Ketchup, mayonnaise and seasonings.

The meat must be cooked in the grill or oven, and then finely chopped. Vegetables are peeled and chopped. Potatoes are cooked in a lot of oil. Put ketchup and mayonnaise on pita bread, and then lay out all the ingredients in layers. The sheets are folded into a neat envelope and sent to the oven on a baking sheet. Warmed shawarma can be put on the table. The dish turns out hearty and tasty.

Shawarma in a baguette

Ingredients:

• Baton or baguette;
• Chicken fillet;
• Tomatoes, carrots and cabbage;
• hard cheese;
• Mayonnaise and seasonings.

Lavash is not always at hand, so at home it can be replaced with a baguette or a long loaf. The chicken must be chopped and fried in a pan with the addition of salt and seasonings. Tomatoes and cabbage are crushed, and carrots and cheese are grated. Everything except the cheese needs a little salt. The pulp is pulled out of the baguette, and the crusts unfold. Bread should be smeared with mayonnaise, you can add ketchup, mustard or other sauces to taste. First, vegetables are laid out, and then meat, everything is covered with cheese and tightly wrapped in a baguette. The resulting bundles are fried on both sides in a pan. Improvised shawarma is ready and you can start your meal.